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Caramel Apple Empanadas Recipe
Ben Carraoli

Caramel Apple Empanadas Recipe

I’ve always been a sucker for caramel apple treats, and recently I decided to try a new twist: caramel apple empanadas. I couldn’t believe how quick and simple they were to make! The combination of warm, spiced apples and gooey caramel tucked inside flaky pastry is pure magic.
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Prep Time 10 minutes
Cook Time 12 minutes
Ingredients Method Notes

Ingredients
  

  • 1 Granny Smith apple peeled and cut into 8 wedges – tart apples hold up well during baking.
  • 1 tablespoon lemon juice – prevents the apples from browning.
  • 1 tablespoon granulated sugar – balances the tartness of the apple.
  • ½ teaspoon ground cinnamon – adds that warm classic apple flavor.
  • ⅛ teaspoon ground nutmeg – gives a subtle nutty spice note.
  • Dash of allspice – enhances depth of flavor.
  • ½ cup caramel bits or 15 soft caramels – melts easily into a smooth gooey filling.
  • 1 teaspoon milk – helps melt the caramel evenly.
  • 1 refrigerated pie crust – Pillsbury works perfectly for a flaky texture.
  • 1 egg lightly beaten – seals and gives a golden shine to the empanadas.
  • Sanding sugar to sprinkle on top – optional for a sweet crunch.

Method
 

  1. I peeled and cut the Granny Smith apple into wedges and tossed them with lemon juice to stop browning. Then I sprinkled sugar, cinnamon, nutmeg, and a dash of allspice over the apples and set them aside. The spices instantly made my kitchen smell amazing!
  2. I unrolled the pie crust on a lightly floured surface and rolled it out slightly. Using a 4-inch round cutter, I cut out 8 rounds. Each round would become an individual empanada, perfect for a snack or dessert.
  3. I placed each apple wedge slightly off-center on the rounds. Then, I melted the caramel bits with milk in the microwave, stirring until smooth. I drizzled about a teaspoon of caramel on each apple wedge, careful not to overfill.
  4. Brushing the edges of each round with beaten egg, I pressed the edges together and crimped them with a fork. After brushing the tops with egg and sprinkling with sanding sugar, I baked them at 425°F for 12–14 minutes until golden brown.
  5. After letting them cool slightly, I drizzled extra caramel over the top and served them warm. The first bite was pure caramel-apple heaven!

Notes

  • I always make sure the apples are not too large – they fit better in the pastry.
  • Don’t overfill with caramel, or it will leak during baking.
  • Chill the empanadas for a few minutes before baking to help them hold shape.
  • I like brushing extra egg on the edges for a shiny, golden finish.